Description
Delicious no-bake White Chocolate Raspberry Cheesecake Balls combining creamy cheesecake flavor with tart raspberry bursts, coated in smooth white chocolate and garnished with a crunchy coating. Perfect for holiday treats or anytime sweet cravings.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup freeze-dried raspberries, crushed
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Coating
- 1 1/2 cups white chocolate chips or melting wafers
- 1 tablespoon coconut oil (optional, for smoother melting)
- 1/4 cup crushed graham crackers or extra crushed freeze-dried raspberries for coating
Instructions
- Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Stir in the crushed freeze-dried raspberries evenly to distribute the tart flavor throughout the base.
- Form the Balls: Using a small cookie scoop or spoon, scoop the mixture and roll it into 1-inch balls. Place the balls on a parchment-lined tray and freeze them for 30 minutes or until they are firm enough to handle for coating.
- Melt the White Chocolate: While the balls are chilling, melt the white chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring after each until the chocolate is smooth and fully melted.
- Coat the Balls: Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Set them back onto the parchment paper. Before the coating sets, sprinkle the coated balls with crushed graham crackers or additional crushed freeze-dried raspberries for extra texture and flavor.
- Chill to Set: Refrigerate the coated cheesecake balls for 15 to 20 minutes to allow the white chocolate coating to firm up properly before serving.
Notes
- Store the cheesecake balls in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free option, substitute vegan cream cheese and dairy-free white chocolate.
- Adding a splash of lemon juice to the cheesecake mixture introduces a tangy twist that complements the raspberry flavor.
